May Market Cookies and Cream Cookies

8 lbs flour
6 T cornstarch
4 T baking soda
2 T salt
6 blocks cream cheese
5 boxes butter
6 C or 1 cereal container sugar
6 C or 1 cereal container brown sugar
12 eggs
1/2 C vanilla
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2 large bags chocolate chips
2 large bags white chocolate chips
3 boxes oreos

(enough for 3 batches)

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4 bottles Lorann/1 bottle extract

504 g freeze dried fruit

4 large bags white chocolate chips

(enough for 3 batches)

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20 cookie boxes for half dozens
90 cookie bags for doubles
10 pages labels
20 hours labor
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560 g flour

1 T cornstarch
1 3/4 t baking soda
1 t salt
8 oz block cream cheese, room temp
1 1/2 C butter, room temp
200 g sugar
220 g brown sugar
2 eggs
4 t vanilla

Add-ins:
    1 C white chocolate chips
    1 C chocolate chips
    16 Oreos (2 1/2 C), broken

    (2 T cocoa powder & 16 drops red food coloring for all 48 cookies)

        OR

    45 g sugar made into 1/3 C simple syrup

    84 g freeze dried fruit, chopped

    1/2 t LorAnn oil or 2 t extract

    3 1/2 C white chocolate chips

Whisk together drys.

Beat together cream cheese & butter.

Beat in sugars.

Beat in egg and vanilla.

Mix in dry ingredients on low speed just until combined.

Using a silicone spatula, scrape down sides.

If C&C, break up Oreos by hand.

If fruit, soak chopped fruit in syrup & extract, should be fairly dry.

Measure out 250 g fruit and save the rest for topping.

Fold in add-ins.

Scoop 42 cookies.

Bake at 350 for 8 + 8.

If baking on several racks, rotate upwards (bottom racks burn).

Circle shape and top.

Cool and package.

sallysbakingaddiction